Multi-Grain Rolls

The heavenly aroma and fresh-baked goodness of these hearty, rustic rolls are well worth the effort.

1/2 cup yellow cornmeal

1/3 cup brown sugar

1 tablespoons salt

2 cups boiling water

1/4 canola oil

2 packages dry yeast

1/2 cup warm water

3/4 cup whole wheat flour

1/2 cup rye flour

2 1/4 cups unbleached flour

2 1/4 cups oat flour

1 beaten egg mixed with 1/4 cup water

Preheat oven for 375 degrees.

In a medium bowl mix cornmeal, brown sugar and salt. Add in boilling water, stir well, add oil. Allow mixture to cool to lukewarm. In another bowl dissolve dry yeast in 1/2 cup of warm water (water should feel hot on wrist but not stinging).

Place on a lightly floured surface. Begin to knead until smooth and elastic (about 8 minutes). Place in a greased bowl, turn once to grease both sides. Cover and let rise in warm place until double (always measure with a ruler to be sure it is risen to double). Punch dough down in center.Turn dough onto lightly floured surface. Knead again for about 3 minutes. Divide dough into 12 pieces and shape each piece into 4 inch ropes. Tie ropes in a knot and place on greased baking sheet 2 inches apart (during baking rolls will touch, not a problem). Let rise until double (again be sure to measure) in a warm place. Gently brush with mixture of one beaten egg and 1/8 cup water. Sprinkle with sesame seeds. Bake at 375 for about 30-40 minutes until golden and bottom of roll is lightly brown.